Facultyhttps://dyuthi.cusat.ac.in:443/xmlui/handle/purl/452
Thu, 14 Dec 2017 02:33:17 GMT2017-12-14T02:33:17ZStudy of chemical properties and evaluation of collagen in mantle, epidermal connective tissue and tentacle of Indian Squid, Loligo duvauceli Orbignyhttps://dyuthi.cusat.ac.in:443/xmlui/handle/purl/4655
Study of chemical properties and evaluation of collagen in mantle, epidermal connective tissue and tentacle of Indian Squid, Loligo duvauceli Orbigny
Saleena, Mathew; Maya, Raman
The chemical composition and evaluation of Indian
squid (Loligo duvauceli) mantle, epidermal connective
tissue and tentacle is investigated in this current study. It is
observed that squid mantle contains 22.2% total protein;
63.5% of the total protein is myofibrillar protein. The unique
property of squid myofibrillar protein is its water solubility.
Squid mantle contains 12.0% total collagen. Epidermal connective
tissue has highest amounts of total collagen (17.8%).
SDS-PAGE of total collagen identified high molecular
weight α-, β- and γ- sub-chains. Amino acid profile analysis
indicates that mantle and tentacle contain essential
amino acids. Arginine forms a major portion of mantle
collagen (272.5 g/100 g N). Isoleucine, glutamic acid and
lysine are other amino acids that are found in significantly
high amounts in the mantle. Sulphur containing cystine is
deficit in mantle collagen. Papain digest of mantle and
epidermal connective tissue is rich in uronic acid, while
papain digest, collagenase digest and urea digest of epidermal
connective tissue has significant amounts of sialic acid
(25.2, 33.2 and 99.8 μmol /100 g, respectively). PAS staining
of papain digest, collagenase digest and urea digest also
identify the association of hexoses with low molecular
weight collagen fragments. Histochemical sectioning also
emphasized the localized distribution of collagen in epidermal
and dermal region and very sparse fibres traverse the
myotome bundles
J Food Sci Technol (August 2014) 51(8):1509–1516
Wed, 14 Mar 2012 00:00:00 GMThttps://dyuthi.cusat.ac.in:443/xmlui/handle/purl/46552012-03-14T00:00:00ZDanio Fraseri Hora And Mukerji (Pisces: Cyprinidae): A New Report To Kerala And Southern Western Ghatshttps://dyuthi.cusat.ac.in:443/xmlui/handle/purl/4133
Danio Fraseri Hora And Mukerji (Pisces: Cyprinidae): A New Report To Kerala And Southern Western Ghats
Ramachandran, A; Jameela Beevi, K S
While conducting surveys for potential ornamental fishes in the fresh water bodies
of the river Periyar, three specimens of Danio fraseri Hora and Mukerji, were collected from a
stream joining to the river Periyar, at Desom, near Alwaye on 6 October 2001. It is the only
species so far known under the genus Danio with a hypertrophied lower lip forming a loose
flap along the lower jaw. This is a new locality record for Kerala and southern Western
Ghats.
Zoos print journal 18(6):1111-1112
Wed, 30 Apr 2003 00:00:00 GMThttps://dyuthi.cusat.ac.in:443/xmlui/handle/purl/41332003-04-30T00:00:00ZProcessing And Frozen Storage Characteristics Of Ray Filletshttps://dyuthi.cusat.ac.in:443/xmlui/handle/purl/4132
Processing And Frozen Storage Characteristics Of Ray Fillets
Ramachandran, A; Sankar, T V
Rays, belonging to the class Elasmobranchii, constitute a major fishery in many states in India
like Tamil Nadu, Gujarat, Andhra Pradesh, Kerala and Maharashtra. The estimated landings are
21,700 tonnes per annum. Even though the meat of rays is nutritious and free from bones and spines,
there is little demand for fresh meat due to the presence of a high urea content. The landings are
mainly used for salt curing which fetches only very low prices for the producers.
Urea nitrogen constituted the major component (50.8%) of the non-protein nitrogen of the
meat. An attempt has been made to standat-dize the processing steps to reduce the urea levels in the
meat before freezing by using different simple techniques like dipping the fillets in stagnant chilled
water, dipping in chilled running water and dipping in stirred chilled running water. It was found
that meat dipped in stirred running water for two hours reduced the urea level of the meat by 62%.
The yield of the lateral fin fillets and caudal fin fillets vary with the size of the ray. The drip loss
during frozen storage is found to be more in the case of samples frozen stored after the treatment for
urea removal by the method of stirring in running water. The samples treated in stagnant chilled
water had the lowest drip loss. The total nitrogen was higher in samples treated in stagnant chilled
water and lowest in the samples treated in stirred running water. The overall acceptability was high
in the case of samples treated with stirred running water and frozen stored
RAP Publication (FAO)
Tue, 01 Sep 1998 00:00:00 GMThttps://dyuthi.cusat.ac.in:443/xmlui/handle/purl/41321998-09-01T00:00:00ZFish traps in inland waters of north keralahttps://dyuthi.cusat.ac.in:443/xmlui/handle/purl/4131
Fish traps in inland waters of north kerala
Ramachandran, A; Ramesan, M P
Result of the study on traditional traps in the inland waters of three northern districts viz,
Kasargod, Kannur and Kozhikode in Kerala state during 2003-2004 is presented. Mainly six
types of traps are found in operation. Chempally koode is a rectangular bamboo trap with"
D" shape in cross section operated without bait in some rivers of Kannur and Kasargod.
Bamboo screen barriers are almost completely replaced with durable HDPE net screen to
make handling easy. Thottil vala is a unique aerial trap operated from the dam in Pazhassi reservoir during monsoon to catch big fishes jumping against flowing water.
fishery technology,2008 vol 45(2)pp 137-146
Tue, 01 Jan 2008 00:00:00 GMThttps://dyuthi.cusat.ac.in:443/xmlui/handle/purl/41312008-01-01T00:00:00Z